Syungiku

Shungiku, or Garland chrysanthemum, belongs to the Asteraceae family and is an annual or perennial herb widely cultivated for culinary purposes, especially in Japan and China. It possesses a unique aroma and bitterness, which can be polarizing for some, yet it’s highly valued for its nutritional and medicinal properties. Shungiku is rich in Vitamin A, Vitamin C, and minerals.

In Japanese cuisine, shungiku is used in various dishes. Here are some specific examples:

1. Shungiku Tempura: The leaves of shungiku are coated in a tempura batter and fried until crispy.
2. Shungiku Ohitashi: Shungiku is blanched and then seasoned with a sauce based on dashi and soy sauce.
3. Shungiku Salad: Fresh shungiku is combined with other vegetables, tomatoes, and dressing to make a salad.
4. Hot Pot Dishes: In the winter season, shungiku is added to hot pot dishes, enhancing the flavor and adding vibrant color.

Shungiku is incorporated into various Japanese dishes, chosen for cooking methods that maximize its distinct flavor.